Beef and Barley Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into ¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced into ½-inch pieces
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup dry red wine
- 6 cups low-sodium beef broth
- 1 cup water
- ⅔ cup pearl barley, rinsed
- 8 oz cremini mushrooms, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside. Discard any excess fat if more than 1 tbsp remains in the pot, but leave the browned bits.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!